Crab Asparagus Quesadillas Recipe

Crab Asparagus Quesadillas Recipe photo by Taste of Home

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This decadent combination features fresh asparagus and crabmeat with Mexican flare. “These make eye-fetching appetizers and can even be served as the main course,” relates Curtis Gunnarson of Sycamore, Illinois.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Crab Asparagus Quesadillas Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

4 flour tortillas (8 inches)
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup chopped fresh asparagus, cooked
1/2 cup chopped imitation crabmeat
2 tablespoons plus 3/4 cup picante sauce, divided
2 teaspoons canola oil
6 tablespoons fat-free sour cream
12 large ripe olives, sliced

Directions

On two tortillas, layer each with 1/2 cup cheese, 1/2 cup asparagus, 1/4 cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly.
In a small skillet coated with cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce. Yield: 6 servings.

Nutritional Facts 2 wedges equals 280 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 778 mg sodium, 28 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as Crab Asparagus Quesadillas in Light & Tasty June/July 2006, p9